Yep.
I used Wild Boar from Florida everglades. Of course I added Garlic and a dab of Chipotle..had to. Everglade boars have "that uhem... flavor" . I think I almost went full Adobo with it. Wild Board Adobo on fried polenta cubes.
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Braised Cinghiale (Wild Boar) Sugo with Chocolate
Ingredients
- Marinade:
- 2 cups red wine
- 1/2 cup red wine vinegar
- 1 bay leaf
- 1 sprig fresh thyme
- I tbs pumpkin pie spice (cinnamon, nutmeg, allspice)
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stock, chopped
- 3 pounds wild boar, cut into 2-inch cubes (pork shoulder may be substituted)
- 4 tbs butter or olive oil
- 1 onion, finely chopped
- I tbs pumpkin pie spice (cinnamon, nutmeg, allspice)
- 2 ounces bittersweet chocolate
- 1 tbs pine nuts
- 3 ounces dried prunes, cut in half
- 1 tbs chili pepper
- Grated zest of one orange
- 1 tbs raisins
- 1 tbs sugar
Directions
- If using wild game, the meat should definitely be marinated. With other meats, this step is optional but recommended.
- Bring the marinade to a boil and chill.
- Cover the meat and let it sit in the marinade for 48 hours. Remove the meat and remove the solids from the marinade.
- Sauté the onion in butter or olive oil until golden in heavy bottomed pot with a lid. Add the meat and brown lightly. Add the rest of the ingredients, the strained marinade liquid, and bring to light bubble. Cover, place in 350 oven and cook for 1 1/2 hours or until the meat is tender, stirring occasionally. Add water if needed. Taste and adjust seasonings.
- Serve over Gnocchi, Pappardelle, or Creamy Polenta.
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